Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25ml) paprika
  • 1 lb (454g) whole wheat pasta (penne or farfalle work well)
  • 1 tbsp (15 ml) olive oil
  • 1 cup (120g) broccoli florets
  • 1 cup (100g) sliced bell peppers (any color)
  • 1/2 cup (50g) sliced red onion
  • 1 cup (100g) snow peas, trimmed
  • 1/2 cup (60g) frozen peas, thawed
  • 1 tbsp (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • 1/2 cup (120ml) light cream or half-and-half
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 tbsp (30g) grated Parmesan cheese
  • 2 tbsp (10g) chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving about 1/2 cup of pasta water.
  2. While the pasta cooks, toss chicken with olive oil, salt, pepper, garlic powder, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through (internal temperature reaches 165°F/74°C) and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add another tablespoon of olive oil to the skillet (if needed). Add broccoli, bell peppers, and red onion. Sauté until slightly softened, about 5 minutes. Add snow peas and frozen peas during the last minute of cooking.
  5. Add garlic to the skillet and sauté for 30 seconds, until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in light cream, lemon juice, and Parmesan cheese. Simmer for 2-3 minutes, until slightly thickened.
  6. Add the cooked pasta and chicken back to the skillet with the vegetables and sauce. Toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Stir in fresh parsley. Season with salt and pepper to taste.
  7. Serve immediately. Garnish with extra Parmesan cheese and parsley, if desired.